POTATO(URULA KIZHANGU) Dearfriends,
InMalayalam the tuber Potato is named Urulakizhangu. (appear like a sphere).Actually it is a misnomer, because except small potato large potato has noproper size. Some nostalgic and general thinking about potato. A time pass posting. Gopalakrishnan26-11-23. 1. Kizhangu kari (stew) WhileI was undergoing my JE training in the Trivandrum Telecom training centreduring 1996, one of the items served in the mess was Kizhangu kari. Its majordifference with masala was tamarind was added and more fluid. It served as acurry as well as side dish with chapatti and Poori. Boiled Potato afterremoving skin were smashed in the dish rather than cut and added. This dish Ihave not seen prepared in Tamilnadu hotels. 2 Not adding potato. During1967-75’s, poori was more common in Tamilnadu hotels. It is from myrecollection. Depending on the cost of potato and small onions, theirpercentage changed in hotels. I was at Ranipet during 1967, in the localrestaurant, at one time masala was full of onions and not even small pieces of potatoes.It continued for days. We, the daily customers reported to the manager, thoughhe agreed to direct staff, still it continued. One day owner was in cashcounter, one of my friends, took the poori masala plate without touching to hiscounter and asked to check whether any potato piece is there. Without tellingnext day onwards, potato pieces appeared, though lesser. It appears potato wasvery costly at that time. 3. Poori masala and Masala dosa Mostrestaurants use the same masala for both. Ginger cut to pieces, either smallonions or sawala (large onions cut to pieces), potato smashed after boiling aremixed with slight water added. Fried mustard and curry leaves added. The amountof water is mostly less, so that masala appear as 80% solid item. If the customersare more, the waiters will intimate poori may be delayed, but masala dosa canbe quickly served. Masala Dosa, plain or special gives more profit comparing topoori. Mostlythe quantity of masala is restricted to one cup. However if customers are less,additional cup will be served. Hotelsto reduce consumption of masala, chutney, and sambar also will be served with masaladosa, and poori. Some may prefer chutney also, some may prefer sambar. 4 Potato sambar Forsambar the boiled potatoes are cut to pieces ,skin removed and added as vegetablecut item. Many may be using the potato from sambar as side item withcurd/buttermilk added in rice. 5. Caution with potato. Not cut potato is safe, Ifcut potatoes only available, it may be used immediately. Potato having green appearanceanywhere is poisonous. It may be rejected. Sprout potato is also dangerous. Decayed potato may berejected. Storing in open area is preferred. 6. Potato in bajji. Differenttypes of bajji are prepared in Tamilnadu. One among them is potato bajji. In the batterof gram flour added with chilli powder and salt, sliced pieces from large sizepotato is dipped and fried in oil and served hot. 7. Potato chips Potatoeswashed and skin dried is sliced in to large pieces are fried in oil. Eithersalt or salt and chilli powder are added. After a while packed and sold inshops. Skin need not be removed. If we ask the Tamilnadu person his liking forpotato/ banana chips, his preference will be for potato fry. It is a side dishwith vegetable biriyani, coconut rice, tamarind rice etc. 8. French fry Inmajor restaurants also we get French fries in addition to MacDonald’s. Thelengthy small size square pieces, baked are most favoured by children thanadults. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1931795370.4869269.1701000387810%40mail.yahoo.com.
